Preheat the oven to 425°F. Place butternut squash cubes on a baking sheet and toss with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes, until tender and caramelized at the edges. Mash half with a fork in a small mixing bowl (I like to add more salt here) into a coarse purée. Mix the purée with ¾ cup of broth and set aside.

Meanwhile, in a medium saucepan, bring the stock to a gentle simmer over medium heat. Keep it warm on low heat while you prepare the risotto.

While the squash is roasting, melt 2 tbsp of butter with 1 tbsp of olive oil in a wide heavy heavy-bottomed pan over medium heat. Add the minced shallots and sage. Sauté until the shallots are soft and translucent, about 3 minutes, and the sage is fragrant.

Add the arborio rice and stir to coat, toasting until the grains are glossy and the edges look translucent, about 2 minutes.

Pour in the white wine, stirring until it’s almost fully absorbed.

Add the warm broth one ladle at a time, stirring frequently and allowing each addition to be about 90% absorbed before the next. Continue until rice is al dente and creamy, about 18–20 minutes.

Reduce the heat to low and stir in the mashed roasted squash until fully combined with the rice. Then mix in the remaining roasted butternut squash cubes. Then mix in the remaining 2 tbsp of butter, parmesan cheese, and lemon zest. Taste and add more salt and pepper if needed.

Divide the risotto into bowls and serve, topped with fresh sage.